Prawn Avial ~ Shrimps & Coconut Curry
A South Indian style coconut-based prawn curry with a variety of vegetables makes it a complete meal on its own. It can be served as a curry with roti or rice.
Servings 4
Ingredients
- 200 grams prawns peeled and deveined
- 1 carrot chopped into bite size
- 1 drumstick cut into 2-inch pieces
- ½ cup chopped suran elephant foot yam
- ½ cup chopped ash gourd rakh kaddu/louki
- ½ cup chopped green beans alasande
- ½ cup chopped snake gourd
- ½ cup chopped raw banana
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ¼ cup chopped raw mango or 1/2 cup tamarind soaked water
- ½ teaspoon salt
For coconut paste: Grind to a smooth paste
- ¾ cup fresh grated coconut
- 1 small onion chopped
- 1 big green chili
- 5 curry leaves
- ½ teaspoon cumin seeds
For Tadka:
- 2 dry red chilies
- 5 to 6 curry leaves
- 1 tablespoon coconut oil
Instructions
- Prepare the coconut paste and keep it ready.
- Heat a saucepan and add carrot, drumstick, suran, ash gourd, green beans, snake gourd, raw banana, water just till it covers the vegetables along with turmeric powder, red chili powder, and salt. Do not add too much water. Once the water starts to boil, lower the heat, cover, and cook for 10 minutes or till the vegetables are almost 90% cooked.
- Now add chopped raw mango or 1/2 cup tamarind water along with coconut paste, stir well and cook for a minute. Then add prawns and cook for 5 more minutes. Turn off the heat but keep the curry covered for 15 minutes before serving.
- Heat coconut oil in a small pan, add dry red chilies and curry leaves. Cook for few seconds and then pour this over the prawn avial.
- Serve hot with rice or Malabar Paratha.